Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.
Pre-heat oven on 180 degrees Celsius.
For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.
Mix all the ingredients for Top of cake and put it on dough with filling.
Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.
Let the cake cool down xD.
While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.
Put caramel on cake put it in fridge for 2 hours and enjoy
https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe
And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream
Streusel Topped Apple Custard Pie
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Ingredients:
1 9-inch unbaked pastry shell
14 oz condensed milk
1/2 cup butter, divided in half
2 large eggs
1/2 teaspoon ground cinnamon
1 dash grated nutmeg
4 cups apple slices
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
Instructions:
1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.
2. In a medium mixing bowl, melt 1/4 cup of the butter
3. Stir in the condensed milk.
4. Add the eggs, cinnamon, and nutmeg. Mix well.
5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.
6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.
7. Sprinkle the crumb mixture over the pie.
8. Bake on the bottom rack of the oven for 10 minutes.
9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.
10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.
11. Store in the refrigerator.
Caramel Sauce
1 cup granulated sugar
6 Tablespoons salted butter
1/2 cup heavy cream
1/2 teaspoon salt
In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.
Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.
or
Ingredients
- 1 pie crust unbaked
For the Crumble:
- 1¼ cups all-purpose flour (150g)
- ½ cup packed light brown sugar (110g)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled (113g)
For the Filling:
- ¼ cup lemon juice (60ml, about 1 lemon)
- 2½ pounds apples (I like Granny Smith or Honeycrisp) (1.13kg)
- ⅔ cup granulated sugar (133g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour (40g)
Instructions
- Preheat the oven to 400°F.
For the Crust:
- Roll out your chilled pie dough into a 12- to 14-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edge of the dough to a 1-inch overhang, then fold the excess under and crimp the edge. Freeze while you make the filling.
For the Crumble:
- Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. (If the butter is too warm the mixture will form a glob instead of crumbles. Just pop in the fridge to chill a few minutes if needed and then break it up with your hands.)
For the Filling:
- Peel, core, and slice your apples, then toss with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg then toss to combine evenly. Pour the apples into the frozen pie crust, pressing them down into the crust and mounds them slightly in the center. Place the pie on a rimmed baking sheet.
- Bake for 20 Minutes. Reduce the oven temperature to 350°F.
- Remove the pie and sprinkle the crumble topping over the apples. Continue baking for 1 hour minutes or until the crust is golden brown, the filling is bubbly, and the apples are soft when a skewer is poked in the center. Tent the pie or crust with foil at any point if it appears to be browning too quickly. Let the pie cool completely at room temperature, about 4 hours, before slicing.
Notes
- Don’t skimp on the apples. Don’t be scared to pack the apples into a mound in the baking dish. They will settle as they bake and release their juices.
- Slice the apples evenly. If your apple slices are all different sizes, they won’t bake at the same speed…and you’ll end up with some that are really mushy, while others are still crisp. Slicing the apples into approximately ⅛- inch-thick pieces will yield tender baked apple slices that hold their shape.
- Use cooled melted butter to make the crumb topping. After melting your unsalted butter, allow it to cool to room temperature before starting to make the streusel topping. If the butter is too warm, it will dissolve some of the sugar and create a big blob instead of crumbles. If that happens, you can refrigerate the mixture for a few minutes and then crumble it up with clean hands or a fork.
- Place the pie dish on a baking sheet before you bake the pie. This will make it easier to handle, and the baking sheet will catch any juices that might bubble over.
- Protect the edges of the pie. Pie crusts cook quickly, and the long baking time can cause them to brown too fast. If you see the edges are becoming too brown, shield the edges with aluminum foil.
- Protect the crumble topping. If you notice that the topping is browning too quickly, place a square of foil over the middle of the pie to shield it.
- The type of pie dish you use will affect baking time. A glass baking dish, which is what I use, or ceramic will have a longer baking time compared to a metal one. If you use a metal dish, your pie will take approximately 5 to 10 minutes less to bake.
- For pretty, neat slices, refrigerate the pie before slicing. Cold pies are much easier and less messy to cut up! If you’re like me and prefer eating warm pie, just heat up individual slices (and add a big scoop of vanilla ice cream — trust me on that
stay soft caramel recipe:
- 1 cup granulated sugar
- 3 tbsp water
- 3/4 c heavy cream
- 3 tbsp unsalted butter, cut into 1 tbsp pieces
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